Butternut squash with Parma ham and parmesan crumble

This simple dish makes a delightful lunch or supper in autumn and winter. Serve with a green side salad and some good country bread.

2 servings

1 small butternut squash

Olive oil

A small handful of green beans

1 shallot chopped

1 clove garlic, minced

80 grams of Parma ham

Fresh chopped herbs to decorate

For the crumble:

A small handful of freshly grated parmesan

A small handful of dry breadcrumbs

Olive oil

Preheat the oven to 180° C, roast.

Cut the butternut squash in half lengthwise and scrape out the seeds. Brush with olive oil and roast for about 45 minutes until soft.

Warm 1 tbsp. olive oil in a frying pan over medium heat and cook the shallot and garlic about 5 minutes. Top and tail the green beans and cut them into 2- 3 cm long pieces. Add to the pan and continue cooking for about 5 minutes until the beans are soft. Set aside.

Grate a small handful of parmesan and mix with equal amounts of dry bread crumbs. Add olive oil to make a crumble.

Chop the Parma ham into small pieces and mix with the green beans and shallots. Divide this mixture on the butternut halves and cover with the crumble. Roast in 220° C for about 5 minutes until the crumble is golden brown.

Remove from the oven and place on the plates. Decorate with chopped fresh herbs.